Booking wedding cakes, cupcakes, cookie favors and rental cakes for 2010 call us today 615-513-1500 Nashville TN area.
*We do not ship our cakes out of state but we will travel
Monday, December 21, 2009
Monday, December 14, 2009
Carrot cake with buttercream icing, this is classic and beautiful for the a Christmas time wedding. Photo credit will be given if we can locate the photographer that took the picture.
Thursday, December 10, 2009
Saturday, December 5, 2009
Saturday, November 21, 2009
Thursday, November 12, 2009
Thursday, November 5, 2009
For the Crust you will need
1 cup graham cracker crumbs
1 1/2 tablespoons butter melted
1 1/2 tablespoons sugar
I double this because I like more crust.
For the Filling:
Five 8 ounce packages of cream cheese
1 1/2 cups sugar
2 teaspoons grated orange peel
3 tablespoons flour ( I use a little more flour in mine)
5 large eggs
2 large egg yolks
1/2 cup sour cream
Add in's mini chocolate chips, raspberry sauce mixed with some filling then you can marble it, white chocolate chips chopped fine. I add about a cup of chocolate chips or white chocolate and about 1/2 cup strained raspberry to 1 cup batter.
1. Preheat Oven to 375
Grease bottom and sides of a 9 inch spring-form pan metal is better than glass!
2. In a small bowl mix the graham crackers, sugar and butter together.
Then pour into the spring form pan with a measuring cup press the crumbs down on the bottom and push the crumbs to the sides with the side of the cup I like this method because I hated crumbs on my hands. Place in oven and back for about 9-10 minutes until golden brown
3. Increase oven to 500 degrees. Yes, I really want the oven that hot.
In a stand mixer add cream cheese and sugar cream the mixture together on medium speed. stop the mixer and scrap down the sides and mix again. Add one egg at a time making sure to beat well after each egg but beat on medium. Half way through the eggs I scrape down the sides and bottom again. After all the eggs are added stir in the sour cream.
pour into the pan and bake in the hot oven for 20 minutes.
Reduce heat to 250 degrees and bake for 1 hour.
Turn off the oven and leave the cake in the oven for one more hour with the door adjar.
Remove from oven and cool in the refrigerator.
When cool you can top with ganache, fruit, or anything else you would like to use.
Monday, October 19, 2009
So close yet so far away. The differance between chocolate truffles with ganache filling and the popular cake ball.
These are my truffles filled with melt in your mouth ganache and decadent flavorings.
These are my cake balls much different texture inside more like cake because it is CAKE! Not silky smooth melt in you mouth ganache, but still yummy none the less.
So if you are a chocolate truffle snob like I am cake ball truffles may not work for you. But please understand what you are paying for is pure quality chocolate mixed with heavy cream and butter and premium flavorings. You are paying for the tempering of the chocolate, the setting up of the ganache, the hand dipping of that ganache after it has been scooped, and hand rolled into balls. Dipped truffles take me at least 24 hours for me to make right.
Which do you like better? Are you a truffle snob like I am or do you like the cake balls better?
Enjoy the recipes of both.
Cake ball recipe:
One cake batch(mix or scratch you pick)
16 ounces icing
2 pounds chocolate coating or bark
Let cool to warm
mix in 16 ounces of icing until well mixed
let chill for at least 3 hours
scoop out with a cookie dough scoop
Roll into balls
Freeze for 20 minute
Heat dipping chocolate according to the directions
dip your cake balls one at a time until dipped.
let the Chocolate set up
Chocolate truffles Food network recipe
- 1/4 cup heavy whipping cream
- 2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
- 6 tablespoons unsalted butter, cut into small pieces
- 1/3 cup Ghirardelli unsweetened cocoa
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Don't coat these in cocoa and you can hand dip them like mine but be sure to temper the chocoalte for best results and if it is raining outside you might want to rent a dehumidifier because chocolate hates water!
Tips on tempering chocolate
Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.
Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.
Tempering can be accomplished in several different ways, including the following simple methods:
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°–115°F.
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.
Starting with a pound of broken chocolate, melt two-thirds of the chocolate over indirect heat, such as in the top pan of a double boiler. Melt just until the chocolate is liquid and smooth (at 110°–115°F). When it is smooth, add the remaining one-third of broken chocolate and heat again until the entire chocolate becomes smooth.
Pour the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate cools to 80°–82°F, return it to the top pan of the double boiler. Place over hot, not boiling, water.
Heat and stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.
Tips for Tempering
- Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
- Be sure no liquid gets into the chocolate. This will cause clumping or seizing.
Monday, October 12, 2009
This is a nice fall soup and a pleasant surprise today as I was making this recipe up.
Country Ham Corn Chowder:
10 ounces country ham chips
one medium white onion chopped fine
8-12 cups chicken broth
one 12 ounce package of frozen sweet corn ( I used birds eye steamers)
8 medium peeled potatoes and chopped to a medium rough dice.
dash celery salt
fresh ground pepper to taste
2 tablespoons minced garlic
Salt to taste(after cooking process is done because of the country ham having so much salt in it)
one 5 ounce can of evaporated milk or one cup heavy cream if you wish.
1 1/2 cup butter
1 1/2 cup flour
melt butter mix in flour and cook on low until a light color change. (white roux) keep on low heat until ready to mix.
Cook ham in a little water until it is hot
add onions and cook until they are translucent
add garlic and finish cooking for about two minutes
boil on meduim until potatoes are tender (about 30 minutes)
add a dash of celery salt
When the potatoes are done taste and see if salt is needed. I added a tiny amount here.
Reduce heat on stove to low
Add roux and mix with a whip so that no lumps form
finish with milk or heavy cream
Increase heat to medium until the soup is hot again this may be as short as one minute.
Serve with a nice bread or cracker. It can be topped with sharp cheddar cheese as well.
Friday, October 9, 2009
Monday, October 5, 2009
I loved this bride and Groom.
Cookies and Cream Filling
Banana Cake for the grooms cake YUMMY!
Event Country Music Hall Of Fame
Simply Stunning Events
Evan Baines Photography
Fresh By CarryAnn Flowers
Cakes By Shara Cakes
Friday, September 11, 2009
Thursday, September 3, 2009
We do custom people cakes. Sorry for the lack of blogs lately. This is a custom cake topper that you can keep for a long while, the cake below is chocolate with chocolate icing. These are our one of a kind comissoned art peices. Please inquire about these cakes at www.cakesbyshara.net or 615-513-1500.
Friday, August 14, 2009
Saturday, August 8, 2009
Wednesday, August 5, 2009
Cakes By Shara
Zack and Jodi Gray of Gray Photography Here
Jessica Rai Photography
Saturday, July 25, 2009
Thursday, July 23, 2009
Many Brides always ask me if I can make buttercream look like fondant, the answer is a resounding NO! My feeling is buttercream can be made smooth, but it always seems to show more imperfections than fondant. It will also melt under the heat of the sun. I saw a cake once at a famous hotel in town, they had a beautiful buttercream cake under the glass Atrium it was winter and the buttercream roses were melting away from the heat of the sun! Real buttercream melts at 84 degree's it also will melt under hot spotlighting, Most outside weddings are held in June, July. and August, the baker must use a buttercream and shorting ratio for outside weddings or they must do a Swiss Meringue icing that is a little more heat stable but both still melt easy. Here are some examples of my buttercream cakes all works are mine. It is important that you know what your bakers buttercream cakes look like. Next blog will be about fondant cakes.
Saturday, July 18, 2009
Sunday, July 12, 2009
I am excited to see these colors and I have my first wedding cake coming in January 2010 with a beautiful Ivory and Plum combo. Brides let me know your wedding colors this year and we will blog about them!
Looking forward to so many new color pallets this coming wedding season.
Friday, July 10, 2009
Backyard weddings need a back up plan like a tent in case of rain and plenty of seating, you will need folding chairs and possible inside seating for elderly that may become overwhelmed by the heat.
Something to think about is your cake.
This one is a rent a cake it was made for a outside wedding and worked beautifully.
Cupcakes are a great option for a outside wedding because they can be set up late by family members.
As you think about your wedding plans next year consider your budget, cupcakes can be purchased for $3.00 each on average and wedding cakes start at $4.25-5.95 a slice on average rent a cakes can be $200.00 to rent with sheet cakes starting in some places for 1.25 a slice. This can allow you to spend more on the things that you find important like photographers, Videographers, A wedding Planner still is important even if you have a wedding at home they can take the stress off your day.
Cakes By Shara